French Lemon Tart.                 

While visiting with a friend of mine in Paris I spent some time in his restaurant.  Actually it was his first restaurant at that time.  It was a sandwich shop known as Swish Salade.  I noticed that Didier served a variety of ham sandwiches and salads.  The only dessert available to the customers was a tangy Lemon Tart that Didier would make every morning.  He said it was the best seller so why should he carry other desserts. 

In later years he sold that restaurant and opened up a grand restaurant where they do serve a variety of desserts.  I wasn't able to get the lemon tart recipe directly from Didier, but I have been using a recipe that I made up that will pleasantly suffice Didier's. 

We are sure you will enjoy it too.  For our viewers who have never made a tart before don't be frightened.  It is the French equivalent of a pie.  You will need to get a tart pan however.  They are available in most food specialty stores such as Williams Sonoma.           

Ingredients
For Shortbread Pastry: 
Sweet Butter-2 sticks(1/2 pound). 
Sugar-1/2 cup. 
Egg-1. 
Cake Flour-1 1/2 cups. 
 

Instructions: 
In a mixer cream the butter and sugar until well combined.  Add in the egg and continue beating.  Add in the flour a little at a time until well combined.  Roll the dough in to a ball.  Wrap with plastic wrap and refrigerate for 2 hours.  Roll the dough out with a rolling pin.  Use as little flour as possible in the process as the extra flour created a tough dough.  Lightly grease the tart pan on the bottom and side edges.  Place the dough into the tart pan and gently press the dough against the edges of the pan.  Roll the rolling pin over the top of the tart shell and remove any excess dough.  Prick the shell all over with a fork so that air bubbles will not form the shell when it is baking.  Place a piece of aluminum foil over the shell and fill the shell with pie weights or beans.  Bake the shell in a preheated 400F degree oven for 15 to 20 minutes and allow to cool completely on a wire rack.                       

Lemon Filling Ingredients: 
Eggs-3. 
Egg Yolks-3. 
Sugar-1 cup. 
Lemons-6, juice of 6 lemons. 
Lemon Zest-zest of 2 lemons. 
Sweet Butter-6 tablespoons, softened.   

Instructions: 
In a bowl whisk together the eggs, egg yolks, sugar, lemon juice and lemon zest.  Pour into a sauce pan.  Over a medium heat continue whisking until the mixture begins to thickened.  You will be able to see whisk streaks when the mixture is done.  Pull the sauce pan off the flame and whisk in the sweet butter.  Pour the filling into the prebaked tart shell.  Refrigerate for a few hours and then serve.  Garnish with a few pieces of candied lemon peels placed on top of a small dollop of fresh whipped cream